For the water truffle ganache
- 400g good quality dark chocolate buttons
- 300ml water
- ¼ tsp xanthan gum
- Good pinch of sea salt
For the chickpea Swiss meringue
- 180ml chickpea brine from the tin
- 280g caster sugar
- 1 level tsp cream of tartar or corn flour – optional
For the roasted plums
- 4 fresh plums
- Cold pressed rapeseed oil
For the toasted honey and oats
- 100g oats
- 10ml rapeseed oil
- 30g runny honey
- Heat the water up to about 60 C or hot enough to melt the ingredients together. Do not use boiling water.
- Place the chocolate, the sea salt and xanthan gum into a food processor.
- Pour the water on to the chocolate and immediately blitz the ingredients together.
- Keep blitzing until the chocolate has thickened and cooled slightly.
- Put aside for assembling the dish.
- Whisk the chickpea brine and sugar in a bowl over some simmering water until it has reached between 31-36 C and the sugar has dissolved.
- Remove from the heat and continue to whisk until the mix is stiff and cool.
- Pipe into your desired shape and bake in a low oven at 110 C for 1 hour.
- Mix the honey, oil and oats together and lay on a baking sheet.
- Toast in the oven for about 8 minutes at 170 C or until deep golden brown in colour.
- Half the plums by running a knife around the circumference. Remove the stone but keep the plums in halves.
- Heat a frying pan on medium high heat and add a little drizzle of the oil.
- Place the plums flesh side down into the frying pan and sear for about 3 minutes or until a caramel colour is achieved.
- Remove from the heat and cool in the pan.
- Dollop a large scoop of the chocolate onto the plate and, using the back of a dessert spoon, press half of the chocolate into the plate, creating a small divot.
- Slice the plums in to half again and arrange in the divot.
- Sprinkle the oats over the plums, be generous.
- Place the mini meringues dotted in and around the components